Things go better with pigs ears and Coca-Cola
Eat out a lot, cook a lot and write every idea down.
—Colin Fassnidge
In conversation with TV Chef Colin Fassnidge.
Born? Dublin.
Best kitchens worked? Banc Sydney.
Favourite cheap eat? Pork fat.
What keeps you going? Eating well and boxing with Adam Eddine.
Favourite kitchen tool? A good sharp kitchen knife and my microplane.
Most useful cookbook? Fergus Henderson, The Whole Beast - Nose to Tail Eating.
Career turning point? Running the Four in Hand and receiving two hats.
Purveyor tip? Buy in season, always cheaper and better.
Most controversial menu ingredient? Back in the day, it was pig’s ear.
How can we keep attracting chefs into the food world? Attract people with passion at a young age, cookery courses in early learning to encourage kids.
Obsession ingredient? Coca-cola braised spare ribs.
Early influences? My parents.